Favorite Breakfast Dishes: Savory Edition I

I’ve had a few people reach out to me on social media and ask what my favorite breakfast dishes are. It’s funny because I never use to like breakfast or really eat it. I’d just snack on something mid morning and that would be it. More recently I’ve been eating more for breakfast and I really enjoy making breakfast on the weekends. I’m going to do 3 parts to my “Favorite Breakfast” dishes. First part will be my favorite breakfasts, savory edition part I and then I’ll do part II and last will be a sweet edition. Stay tuned for part II of Savory and then the Sweet Edition.

Now on to my favorite dishes some are pretty generic but nonetheless delicious! Below you will see a few of my favorite ones with photos. The bacon and Swiss quiche is one of my favorites but I’m not adding to this list as I’ve posted recently. Check out my previous blogs for that recipe.

Enjoy!

1: Spinach and Feta Omelet: Serves 1

Ingredients:

2-3 eggs

1/2 T water or milk

1/2 cup spinach, chopped

2T onion, chopped

3T feta, crumbled (more of less if desired)

Pinch: Salt and Pepper

1/2 T of butter or cooking spray

Directions: Heat a small sauté pan to medium heat. Crack the eggs and whisk with water or milk. Add in onion, spinach, feta and salt and pepper. Butter the sauté pan and add in the egg mixture. Cook about 3-4 minutes and flip over and finish cooking. Then fold sides over. I like to make mine a little brown and crispy. Reduce cook time if you’d prefer to not have it that way. Serve hot with last tablespoon of feta cheese over the top.

Note: This is not an omelet with the ingredients stuffed inside. You can also do it that way. I just like to have the spinach and feta through the egg vs just inside.

Directions: Preheat oven to 350°. Spray cooking spray in 8-10 openings in a cupcake pan. Whisk together the eggs and add in the water or milk and salt and pepper. Add your desired fillings to the muffin tin evenly, you can add different fillings to some to give you variety. Evenly add the egg mixture to the openings. Don’t over fill. Bake for 20-22 minutes until cooked through. Cooking times may vary.

Remove from the oven and let sit before removing. Run a knife around the edges to assist with removing the egg muffin from the tin.

Note: These can be reheated in the microwave for 30-45 seconds and they can also be frozen for a quick breakfast. Keep in mind you may loose some quality after freezing.

Directions: In a bowl whisk everything together, eggs, water or milk, salt and pepper and the 2 desired fillings. Heat up a waffle iron to medium heat. Spray the waffle iron with cooking spray. Cook 3-4 minutes, check once to make sure it’s cooking. Remove from heat and top with sprinkle of cheese.

Note: I’ll be honest this doesn’t taste strong like eggs. I actually like it for that reason as sometimes I’m not in the mood for eggs but want the protein. This is a great option. Try it with other fillings. Mine in the picture below is feta and spinach. (One of my favorite things with eggs!)

#4 Breakfast Tacos

Ingredients:

4 eggs, scrambled and cooked seasoned with salt and pepper

4 flour tortillas, taco size, warmed

2-4T salsa

1 avocado, diced

1T shredded cheese

Directions: Add scrambled eggs to tortilla and top with salsa (as much as desired) and 1/4 of the avocado and top with shredded cheese.

Note: These tacos are super easy and can be prepped ahead of time. Just heat up the eggs in the microwave slightly and assemble the taco. Feel free to add additional toppings if you’d like. Picture below isn’t great, but I wanted to show an example of how it looks. (I will take a new picture next time I make them)

Hope you enjoy all these! Stay tuned for part II of Savory Breakfasts coming soon!